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Ingredients50 m servings 395 cals
Original recipe yields 4 servings
- Season the fish with the salt and black pepper.
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Turn the fish over and cook for 1 minute. Remove the fish from the skillet. Wipe the skillet clean with a paper towel.
- Heat the remaining oil in the skillet over medium-high heat. Add the shallots and garlic and cook and stir for 3 minutes or until tender.
- Stir in the wine and cook for 3 minutes or until the wine is almost evaporated. Stir in the stock and heavy cream and heat to a boil. Reduce heat to medium. Cook for 15 minutes or until the mixture is reduced to about 3/4 cup, stirring often. Stir in the dill.
- Return the fish to the skillet. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.
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Per Serving: 395 calories; 27.7 g fat; 3.1 g carbohydrates; 29.2 g protein; 104 mg cholesterol; 302 mg sodium. Full nutrition
ReviewsRead all reviews 2
First time trying Swanson Seafood Stock and I can't wait to cook more fish with it! It adds lots of flavor and kept the salmon juicy. I will be making this again and again!